Exploring the impact of restaurants' physical environment on kitchen employees' creativity

Shih Shuo Yeh, Ku Ho Lin, Tai Ying Chiang, Cheng Fa Lin, Tzung Cheng Huan

研究成果: Article同行評審

1 引文 斯高帕斯(Scopus)

摘要

This study examines the effect of the physical environment on the social dynamics of employees and their perception of resource adequacy, which eventually leads to their creative performance. The subjects are kitchen employees who are regularly required to invent new dishes to offer restaurant customers so there is a sense of novelty. Data were collected from 425 kitchen employees who worked in ten Taiwanese restaurants. The study uses AMOS to perform structural equation modeling to analyze the data. The results show that the physical environment's functionality does not affect employees' social dynamics. However, spatial efficiency does. This study provides evidence that differences in the physical environment change the perceived adequacy of facilities and social dynamics and affect creativity.

原文English
文章編號101023
期刊Tourism Management Perspectives
44
DOIs
出版狀態Published - 2022 10月

All Science Journal Classification (ASJC) codes

  • 旅遊、休閒和酒店管理

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